There's no shortage of cookbooks on the Instant Pot to get you familiar with it. With all the books, there are plenty of ideas, tips, advice along with lots and lots of recipes.

While there's a lot of inspiration, many of these books are all-around good reads that will give you the basics of what you need to know. Within the pages, you will find plenty of ethnic recipes, everyday recipes and even desserts.

And so, if an Instant Pot (or other multi-cooker) is on your wish list or gift giving list, here's a peek inside a few of the newly released cookbooks to help you get started.

What: Coco Morante runs the Instant Pot Recipes Facebook page and has her own blog, leftyspoon.com. In this book, her first, she says, “Indeed the range of foods you can cook in the Instant Pot is nothing short of mind-blowing.” Morante provides more than 75 recipes with chapters on breakfast, beans and grains, soups and chilies, poultry, beef and pork, vegetables, side dishes and desserts. Best aspect: The cooking charts for meats, poultry, vegetables, rice and grains, beans and lentils are extensive. Morante provides, adapted from Instant Pot, cooking times, soaking times, pressure release options, fresh and frozen cooking times for vegetables.

What: From the editors of Houghton Mufflin Harcourt, this book features recipes that use all the functions of the Instant Pot. The authors give an easy-to-read rundown on how to use the Instant Pot from the basic functions to pressure cooking to slow cooking to sautéing. All the recipes, they write, are tested using the 6-quart Duo, 7-and-1 Multi-Use Programmable Pressure Cooker. A comprehensive page on how to use the recipes in the book has detailed descriptions and definitions. There’s plenty of full color photos and recipes range from Chai-spiced Breakfast Quinoa with Berries to Italian cocktail Meatballs to Asian-style Steamed fish & vegetables.

Best aspect: Recipes are held to one page and the prep time, function, closed pot time and total time are clear at the top of each recipe. Within the recipes, functions to choose are in bold.

Recipe to try: Mushroom and Spinach Risotto.

“How to Instant Pot: Mastering all the functions of the One Pot that will Change the Way You Cook” by Daniel Shumski (Workman Publishing, $16.95).

How to Instant Pot(Photo: Workman)

What: Breezy, can-do style of explaining what you need to know about all the functions of an Instant Pot. Shumski provides an in-depth look at Instant Pot’s sauté option, which is one of the appliances best functions. Specifics are listed for heat setting temperatures and best uses for the sauté function. What’s also helpful is the timings for all the preset functions, if you use them.

Best aspect: The chapters are divided by function (pressure cooker, slow cooker, rice maker, yogurt maker and steamer) with how-to and tips on the each function.

The Art of Great Cooking with your Instant Pot(Photo: Page Street Publishing)

What: More than 80 recipes that are gluten-free and touted as “more nutritious” using an Instant Pot. Vidaurri’s food blog is Recipes to Nourish and all the recipes in this book are designed to “… support your family’s wellness we real, nutrient-rich and gluten-free ingredients.” While the recipes call for using specifics like grass-fed butter or ghee, grass-fed beef and sustainable fish, they are easily adaptable. Nearly every recipe has a note offering a tip or technique or ingredient suggestion and a full-color photo.

Best aspect: Dessert and breakfast chapters are appealing. There are breakfast strata’s and fritatta's, cheesecakes and bread pudding.

Mushroom & Spinach Risotto

Serves: 4 / Prep time: 25 minutes / Total time: 45 minutes

The traditional cooking method for risotto involves standing at the stove and stirring almost constantly to achieve the signature creamy texture of the dish. The Instant Pot® eliminates that, turning out luscious risotto with the touch of a button.

Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally. Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently. Add garlic; cook and stir for 1 minute more.

Press cancel. Add broth, rice, and thyme. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.
Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese and serve.